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Hmong Rice Porridge (Congee) with a Modern Twist

Rice porridge is a common dish among numerous Asian countries. It varies in name, texture, and ingredients throughout all of Asia (see Congee). With rice being the main course of many meals, it is not surprising how popular this dish is in Asian countries. What amazes me is how the recipe differs from region to region within a country. I guess you can say that rice porridge in Asian countries is the equivalent of mac and cheese in America.
With regards to Hmong culture, rice porridge is often given to elders, babies, and individuals recovering from illnesses. Traditionally, Hmong people eat rice porridge plain consisting of just rice cooked in water, which doesn’t provide much nutritional value. However, it is light on the stomach, and effectively in recovering health.
Growing up, I’ve only always made traditional plain rice porridge when I was sick with occasional dashes of sugar for a sweet taste. But in today’s blog post, I will be attempting to make rice porridge with a little modern twist. Bear with me! I assure you it will be worth it 🙂

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One thought on “Hmong Rice Porridge (Congee) with a Modern Twist”

I’m so glad I found your website. I just wanted to share that me and my husband stumbled upon a get substitute for rice in thie recipe. We were exploring different ways to eat oatmeal (preferable steel cut oats) and it’s actuallly a great and healthy substitute for rice in rice porridge. The steel cut oats don’t really taste like anything but once you add it to chicken broth it takes on the flavor or the chicken and the texture is very similiar to that of traditional rice porride.